COOKING WITH GRANDMA CHRONICLES PART 21

CRISP AND SPICY SALMON WITH A VEGETABLE JULIENNE For this colorful recipe, salmon fillets are coated generously with powdered spices, then fried skin-side down so the skin emerges crisp as well as brown and very edible. As background the vegetables are cut into julienne strips (resembling matches) and cooked in their own juices with a

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COOKING WITH GRANDMA CHRONICLES PART 20

STRAWBERRY PAVLOVA Grandma declares that cooks are born either cuisine or pastry chefs, but never both. The character traits required are quite different. She insists that great savory cuisine is not a matter of fixed measures and quantities but of instinctive adjustments to master recipes to suit the ingredients from day to day and to

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COOKING WITH GRANDMA CHRONICLES PART 19

LAMB CURRY Grandma and the family once toured southern India and she was astonished how her perception of the heat generated by chili pepper changed. After three weeks, what had been a curry of searing force seemed merely a pleasant tingle. She was relieved to find that her tastes returned to normal after a week

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COOKING WITH GRANDMA CHRONICLES PART 18

AGLIO E OLIO PASTA SHELLS OR TWISTS With garlic, olive oil and Parmesan cheese in the kitchen, there’s the makings of this Italian classic! Serves 4 1lb/450 g pasta shells or twists Salt and pepper For the sauce 4 garlic cloves, finely chopped ½ cup/125 ml olive oil 2 tablespoons grated Parmesan cheese, more for

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COOKING WITH GRANDMA CHRONICLES PART 17

FRESH GREEN PEA SOUP When Grandma was a child, she would help her mother to pick green peas in the garden, then she would sit beside the kitchen table to help in shell them. Out would pop peas of all sorts of sizes and sometimes, ugh, there might be a little worm inside.  Cooking times

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COOKING WITH GRANDMA CHRONICLES PART 16

STRAWBERRY JAM This recipe needs an extra large saucepan as the jam bubbles up very high. It takes all day prepare but Grandma is usually about the house and can stir the fruit mixture from time to time while it macerates with the sugar to draw out the juice. Then comes the boiling of the

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COOKING WITH GRANDMA CHRONICLES PART 15

HOT COLE SLAW Leo wondered why cabbage might be called hot and cold, so Grandma explained that “cole” means cabbage, not its temperature. This is a cold weather dish, good with roast pork or the leftovers of turkey. Serves 4 ½ small white cabbage (about 1 pound/450g) For the dressing 2 egg yolks ¼ cup/60

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COOKING WITH GRANDMA CHRONICLES PART 14

CATALONIAN MEATBALLS Down in the southwestern tip of France near Simon’s house, the cooking has a strong taste of Catalonia, meaning that olives, anchovy and garlic are key ingredients. Surprisingly the children seem to enjoy them, particularly when applied to their favorite meatballs, which can be served hot as a main dish, or at room

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COOKING WITH GRANDMA CHRONICLES PART 13

WINTER WHITE VEGETABLES So many winter roots are white. You could substitute others-artichokes or parsnips- for those suggested here: for colour, add carrots or sweet potatoes. The vegetables are simmered in stock, then stirred in bit by bit in the manner of risotto. They make a warming side dish for four. Serves 4 ½ lb/250

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COOKING WITH GRANDMA CHRONICLES PART 12

TOAD IN THE HOLE When Grandma was a child, the local pork butcher could be relied upon for his pork sausages, well seasoned but not too spicy, with a good proportion of meat and no chewy gristle. She always hoped they would be cooked in disguise as Toad in the Hole, peeking out of a

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